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ZHAW at a glance

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08.04.21

“20 Minuten” reports on the ZHAW’s laboratory-produced chocolate

For the first time, a research team including the biotechnologist Regine Eibl and food technologist Tilo Hühn has produced chocolate from a cell culture that was propagated in a bioreactor. On Easter Sunday, the news portal “20 Minuten” ran a report…
24.03.21

Atlas of Mammals of Switzerland and Liechtenstein now published

The largest regional survey to date of mammals in Switzerland and Liechtenstein has concluded. After several years of research, the new Atlas of Mammals of Switzerland and Liechtenstein (Atlas der Säugetiere – Schweiz und Liechtenstein) is now…
23.03.21

ZHAW Chemist Chahan Yeretzian discusses the new Blended Learning-CAS for Coffee Specialists.

The new CAS in Coffee Excellence, led by Prof. Chahan Yeretzian, is starting on April 5, 2021. In this interview, he explains why he has opted for a Blended Learning approach, what he sees as the highlights of the CAS, and his coffee drinking habits…
04.03.21

DGE Poster Prize awarded to ZHAW-led research «Characterisation of Meat Consumption in Switzerland»

Master student Linda Tschanz wins the poster award for her work on the consumption of white and red meat, which have been linked with very different health outcomes, nutritional advantages but also health risks.
03.03.21

Bacteriophage tail spike proteins: attractive molecular tools for applications in food technology and in medicine

The increase in antibiotic resistance in human pathogens is a cause of great concern. Bacteriophages (phages) that infect bacteria and inactivate them in a highly specific manner are a promising alternative.

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